The Japanese ‘Diospyrus Kaki Fuyu’ persimmon tree has become a favorite in one local gardener’s yard after nearly two decades of growth. Initially planted as a thin, three-foot sapling in heavy rock and clay soil, the tree demonstrated resilience over the years.
Despite expectations that fruiting would begin within three to five years, the tree did not bear any fruit for its first seven years. “I was disappointedly thinking we must not have done a good enough job planting it. It came dangerously close to being yanked out when the tree finally started fruiting in the 8th year,” said the gardener. The initial harvest was small and underwhelming, but by its tenth year, the tree began producing well.
Unlike American persimmons, which are known for their astringency unless fully ripe and soft, Japanese fuyu persimmons can be eaten fresh and crunchy. The gardener noted, “I always remove the skin, but some people eat it skin and all.”
The tree now stands large in the front side yard and is pruned every early spring. Some years yield fewer fruits than others, but overall production remains abundant. Regular watering throughout summer and weekly during spring and fall supports its health, along with applications of Osmocote Plus fertilizer and watered-down fish fertilizer.
Recently, an attempt to propagate a cutting from the fuyu persimmon proved successful after several months. The gardener discovered healthy roots on what appeared at first to be a weed: “Lo and behold, the tiny cutting had long, healthy roots. Good thing I discovered it before the leaves fell; otherwise it would have been weeded and trashed.” The new plant will soon be given to a friend.
Looking ahead, there are plans to continue propagating fuyu persimmon cuttings for future plant exchanges among fellow gardeners.
“So glad that the fuyu was given a chance in spite of a very slow beginning. It is far and away my favorite tree!”
